For Brees, moving from San Diego to the Crescent City in 2006 meant more than just adjusting to a humid, subtropical climate – it meant learning to love the Big Easy's signature Louisiana Creole cuisine. "When I first got to New Orleans, I had never given oysters a chance," he admits. "But then I tried Drago's signature charbroiled oysters. That's one of the best bites of food in existence," says Brees. Five years later, the six-time Pro Bowler is hooked. "I always order a dozen," he says. "Sometimes two!"
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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